A comforting creamy chicken enchilada soup with tender chicken, bold enchilada flavors, and a rich, velvety finish.

Avocado oil

Skinless chicken breasts or thighs

Medium onion (diced)

Fresh garlic cloves (minced)

Enchilada sauce (red or green)

Diced fire roasted tomatoes

Low-sodium chicken broth

Canned black beans

Frozen corn

Ground cumin, chili powder, ground coriander

Salt and pepper

Sour cream

Shredded cheese (cheddar, Monterey Jack, or blend)

Optional toppings: avocado, cilantro, tortilla strips, lime wedges

1. Heat avocado oil, cook chicken until golden, then set aside.

2. Sauté onion and garlic until soft.

3. Add spices and cook briefly.

4. Add tomatoes, enchilada sauce, and chicken broth.

5. Return chicken, add beans and corn, simmer 20 minutes.

6. Remove from heat, stir in sour cream and cheese until creamy.

7. Serve with toppings.

For extra creaminess, stir in heavy cream before serving. Adjust spice to taste and garnish generously.

Keywords: creamy chicken enchilada soup, enchilada soup recipe, fall soup recipes